In a large pot, combine all but the squash and 1 tbsp. of olive oil. If you want the basil to look pretty and green, then wait to add it until the last 5 minutes of cooking. Cook over medium-high heat, uncovered, until the tomatoes begin to break down. Turn to medium-low and allow to simmer while the tomatoes continue to break down. The sauce is done once the tomatoes have fallen apart and the sauce has thickened slightly.

Prepare the summer squash while the sauce is cooking. If you have space in your kitchen and $30 to spare, I would highly recommend the totally unnecessary, but totally fun, kitchen toy that I fondly refer to as the "spindarooli." If you love pasta, but you don't eat gluten, it's a must!!! It shreds veggies into beautiful pasta width spirals (P.S. It has a wider blade too...curly fries, anyone?).

If you don't have a spiral cutter, which I'm guessing most of you don't, you can slice the squash into thin rounds, ribbons or strands. When the sauce is nearly done, heat the remaining tbsp. of oil in a very large pan. Make sure the pan is good and hot. If it's too cool the squash will heat too slowly and get mushy. Toss the squash into the pan and stir frequently until just hot, again being careful not to cook it too much. Toss with the sauce and serve immediately.

*Raw Directions: Roughly chop the tomatoes in a food processor in batches. Stir in the onion, garlic, basil, salt, pepper and 1 tbsp. of raw cold pressed olive oil. You can add Kalamata olives if you like, but I don't believe that I've ever seen an truly raw olives. Let the sauce to marinate for at least 1 hour. For best flavor, allow the sauce to sit overnight. Toss with the prepared, uncooked, summer squash. If you like the squash a little more tender, Let it marinate in the sauce 15 minutes before serving.